Rinse fish fillets lightly under cold water and drain thoroughly in a colander ; place in a bowl.

Make the ginger marinade: Combine all ingredients in a bowl. Pour marinade over fish fillets and toss lightly to coat. Cover with plastic wrap and let the fillets marinate in the refrigerator 10 minutes.

Arrange fillets, skin down ( if there is skin ), on a heatproof plate and place in a steamer basket.

Place the water in a wok, cover and place over high heat to boil. Once water comes to a boil, lower heat to a fast simmer and place steamer basket on the wok. Make sure the water does not touch the steamer basket; discard excess water if necessary. steam fish until the fish flakes when prodded with knife, about 6 to 9 minutes depending on the thickness of the fish.

Meanwhile, make the cilantro sauce : Pour all the ingredients into a saucepan. Allow to boil. Stir and turn off heat.